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California law extends new protections to franchiseesCalifornia law extends new protections to franchisees

Observers call regulations strongest in country for franchisees

Bret Thorn, Senior Food Editor

October 12, 2015

3 Min Read
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California Gov. Jerry Brown signed into law Sunday a bill that extends new protections to franchisees that some observers call unprecedented.

Assembly Bill 525 amends California’s Business and Professions Code to require franchisors to provide written explanations for terminating franchise agreements and to repurchase the franchisees’ assets upon termination. It also gives franchisees more time to correct infractions of franchise agreements and narrows legal reasons for franchisors to terminate them.

Terminating a franchise

The new law extends the amount of time franchisees have to correct infractions of franchise agreements to 60 days, from 30 days. It also changes the wording to specify that such infractions have to be a failure to “substantially comply with the lawful requirements imposed upon the franchisee by the franchise agreement,” rather than any infraction, substantial or otherwise.

According to the amended code, franchisors are still allowed to terminate agreements if the franchisee declares bankruptcy, abandons the business, materially misrepresents himself or herself in ways relating to the franchise, “engages in conduct which reflects materially and unfavorably upon the reputation of the franchise business system,” is convicted of crimes relevant to the franchise, failure to pay franchise fees or other money owed to the franchisor, or if the franchisor reasonably determines that continued operation of the franchise is “an imminent danger to public health or safety.”

Repurchasing of assets

A new section has been added to the code requiring franchisors, upon termination or nonrenewal of a franchise, to buy from the franchisee, “at the value of price paid, minus depreciation, all inventory, supplies, equipment, fixtures, and furnishing purchased or paid for under the terms of the franchise agreement,” not including personalized items.

The section does not apply if franchisees decline a bona fide offer to renew the franchise or if the franchisor does not prevent the franchisee from retaining “the principal place of the franchise business.” Franchisees exiting the market where the franchise was terminated also aren’t required to buy the assets, nor do they have to if the termination is mutually agreed by the franchisor and the franchisee.

Reselling a franchise

The new law also stipulates that franchisees can sell or transfer their franchise to another party if that party is qualified “under the franchisor’s then-existing standards for the approval of new or renewing franchisees.”

Written approval of the franchisor is required, but that approval can only be withheld if the potential franchisee doesn’t meet stipulated requirements.
The franchisor has the right of first refusal.

Franchisee newsletter Blue MauMau called the new regulations the strongest franchise protection rules in the country.

“The law protects franchise owners from franchisors who seek to terminate their business on a whim or from franchisors who desire to take possession of a lucrative franchise without compensating the franchise owner,” editor Don Sniegowski wrote.

The International Franchise Association, which reportedly withdrew its opposition to the bill after negotiating with the Coalition of Franchisee Associations, did not respond to requests for comment by press time. The California Restaurant Association declined to comment.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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